Basics

Everybody craves for tasty food. Hence almost everyone uses salt to season except a few who may have some medical conditions. But the big question is, ”should salt be added at the beginning during or at the end of cooking.”This though varies with the type of food one is cooking. Different foods need to be seasoned at a different time to add taste. Generally, salt consumption is viewed as a necessity but consuming large amounts may cause harm to the consumer. Excess salt can cause heart disease, high blood pressure, and stomach cancer. Also, low salt intake can be dangerous.

When to add salt when cooking.

When cooking, it is always advisable to season your food at the beginning of cooking. Most importantly applies to salt. Adding salt at the beginning of cooking gives it enough time to migrate to the food. This process will even be accelerated since the food is hot, hence the rate of diffusion will be high. This also gives it enough time to season the food throughout the cooking process making the food tastier. Adding salt at the end will provide a concentrated outer coating on the food. Hence when one tastes the food, it will be salty at the outside but no salt inside.

conditions

However, the time to add salt depends solely on the food being cooked. When preparing meat or fish seasoning should  be at the beginning, while for sauces or stew it is done at the end. Otherwise, the penetration of salt to vegetables is very slow. This is because vegetables have two rigid walls surrounding the plant cell. Then it will be advisable to season it earlier.
It is not good to add salt to cold food. The salt will just remain on the outer part. This ain’t healthy for our bodies